In 2008, Bryan Forgione headed West to Las Vegas to work with Wynn Resorts where he established himself as Executive Chef at Society Café, named one of 2009’s Top 20 Best New Restaurants by “Esquire Magazine,” after working a number of years under Chef Kim Canteenwalla of Blau + Associates. In 2013, Bryan teamed up again with Blau + Associates and Buddy “The Cake Boss” Valastro to open Buddy V’s Ristorante located in the Venetian Resort Las Vegas, where he holds the title of Executive Chef.
In this episode, I'm thrilled to introduce you to Chef Bryan as we dive into the Las Vegas Pizza Festival.
Highlights:
- Chef Bryan’s background in the culinary world was influenced by his father, Larry Forgione, known as The Godfather of American Cuisine.
- Challenges of adapting pizza dough to the dry climate of Las Vegas.
- Use of filtered water for dough to achieve consistent results.
- Chef Brian advises on the importance of test runs and learning from mistakes. Emphasizes the need for patience, love, and hard work in the pizza-making process.
- Brief mention of the challenges faced in the industry, from ovens not being hot enough to power outages.
- Chef Bryan shares that the key is to show up early, ensure everything works, and be prepared for unexpected situations.
- Encouragement for newcomers: Stress the need for passion and love for the business.
